Taco Pasta Salad
Description
Serve this main dish pasta salad for lunch or a light dinner. It is chock full of ground beef, cheese, pasta and veggies.
Ingredients
16 oz. spiral pasta
1 lb. lean ground beef
3/4 c. water
1 envelope taco seasoning, your choice of mildness
8 oz. shredded Mexican cheddar cheese
1 large green pepper, finely chopped
1 medium onion, chopped
1 medium tomato, chopped or 2 c. cherry tomatoes, halved
4 1/2 oz. sliced ripe black or green olives, drained
16 oz. Catalina or Western salad dressing
3 c. shredded lettuce, optional
tortilla chips, optional
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Cook pasta according to package directions. Drain, rinse in cold water, drain again.
Meanwhile, in a pan or a skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered 15 minutes.
Place cooked pasta in a large bowl. Add cooked beef mixture, cheese, green pepper, onion, tomato and olives; mix well. If desired, add in shredded lettuce. Add salad dressing and toss to coat.
Cover and refrigerate for at least 1 hour. Serve with tortilla chips, if desired.